1bunch of kalewashed and chopped, tough stems removed
Cornstarch slurry (optional)2 tablespoon each or cornstarch and water combined into a thin paste
1large carrotsliced into discs
Heat two tablespoons of extra virgin olive oil or butter in a heavy bottomed stock pot or dutch oven over medium high heat. Once oil is hot, add the onion, sweet potato, squash and carrot to the pot. Cook for 2-3 minutes until onion begins to soften. Add garlic and thyme and cook until garlic is fragrant, about another minute. Add vegetable stock to the pot and stir to break up any bits stuck to the bottom.
Add chopped portabellas, along with the diced tomatoes, to the pot and stir to incorporate all ingredients. Season your soup with smoked sea salt, black pepper, garlic powder, paprika, dried basil, dried oregano, chipotle pepper and cayenne pepper. Add bay leaves and give the soup a good stir.
Reduce heat to medium and cover the pot. Simmer for 10-15 minutes, stirring occasionally. While soup is simmering, wash and chop your kale, removing any tough stems.
After 10 minutes, check the tenderness of the sweet potatoes and squash and add more cooking time if needed. Also add salt and pepper to taste at this point along with a couple dashes of hot sauce, like Franks (optional). Once sweet potato and squash are tender, add in the kale and stir to combine. Cook until kale is wilted. If you like your soup to be a little tighter, add in the cornstarch slurry at this time and stir until soup thickens.
Remove bay leaves and serve soup immediately with crusty bread if desired.
Start with the lower amount of each spice and add more to taste.